Cambodian Bean Thread Noodle Salad
This Cambodian Bean Thread Noodle Salad is healthy salad you can use any kind of meat seafood or vegetable you like and verity of herbs. The dressing is also refreshing with fresh lime juice, fish sauce, and garlic.
|3 small bundle of bean thread noodle soak in warm water for 15 minutes|
|1 cup of cooked peel shrimps|
|1/2 cup of cooked pork belly (optional)|
|1 cup of thinly sliced Cabbage or Nampa Cabbage|
|1 shredded carrot|
|1 small cucumber julienne|
|1/2 onion thinly sliced|
|1 tomato thinly sliced|
|1/2 red bell or yellow bell pepper thinly sliced|
|Basil, cilantro, mints for herb|
|Roasted peanut for garnish|
|2 small cloves minced garlic|
|1 shallot minced|
|4 tablespoon of fish sauce|
|1 to 2 tablespoon of sugar|
|1 big juicy lime|
|2 Thai chilies minced|
|Mix everything for 30 minutes adjust the flavor to your taste|
Directions to make Cambodian Bean Thread Noodle Salad
- In a pot boil enough water to cook the noodle, when the water is boiling turn the heat off and put the noodle in let sit for 1 minute drain under cold water shake the water off set aside.
- In a large salad bowl put the noodle, shrimps, pork belly, and all the vegetables except herbs.
- Add the dressing to the salad mix well and taste it, the salad should be salty, sour, a bit sweet and spicy.
- When ready to serve add herbs and garnish with roasted peanut.
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Serving Size: 2
Calories Per Serving: 567